Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 12, 2005
Publication Date: December 1, 2005
Citation: Gonzalez, R.J., Allende-Prieto, A., Ruiz-Cruz, S., Luo, Y. 2005. Sanitizing agents for fresh-cut fruits and vegetables. (Sanitizantes utilizados en vegetales cortados) In Technologies to maintain overall quality of fresh-cut fruits and vegetables (Nuevas Tecnologias de Conservacion de Productos Vegetales Frescos Cortados). (Translated in Spanish). Guadalajara, Mexico: Logiprint Digital Publishers. p. 263-285.
The Fresh-cut produce industry has become the fastest growing partner of the food retail market, providing consumers with convenient and nutritious food. However, contamination of fresh produce with human pathogens and spoilage microorganisms can occur anywhere in their journey from farm to table. Given that, fresh-cut products are marketed as "pre-washed" and "ready-to-eat," and therefore not subject to further microbial killing steps. The need for effective disinfecting agents during produce washing is clearly evident to ensure product quality and safety. This chapter reviews the current status of various sanitizing agents, their mechanisms of action, primary uses and approved/permitted concentrations, disinfection efficacy against pathogenic and spoilage microorganisms, impact on product quality and shelf-life, safety and operational precautions. The goal of this chapter is to provide a comprehensive review of the current sanitizing technology applicable to the fresh-cut produce industry and to be included in a book for distribution to Latin America countries.